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Raw Energy: Energize with carbs in the raw
By Brenda Richter
The brain is primarily fueled by carbohydrates. Fiber-rich vegetables are a great source of complex carbs and have multiple benefits.
Raw vegetables are low on the glycemic index, have the ability to assist in stabilizing blood sugar levels and offer sustained and long-lasting energy.
Whole grains, legumes, fruits, nuts and seeds are also a source of complex carbs.
Unfortunately, our society consumes large amounts of simple, refined carbohydrates and sugars, which causes blood sugar spikes that, in turn, result in sugar crashes and low energy—which may also lead to hypoglycemeia and type 2 diabetes.
Try to reduce or eliminate white flour, white rice, white potatoes and white sugar. Do not fret at the thought of missing out on sweets, baked potatoes, chips, breads or baked goods. One can opt for dates, fresh fruit for something sweet, or organic brown rice and yams for staples.
Alternatively, try something new, something RAW. Raw foods can be easy to make and truly taste great and are good for your and/or a better alternative to the accustomed SAD (Standard American Diet). Note, do not avoid carbohydrates entirely as your body will turn to muscle tissue for fuel without the presence of carbohydrates. Remember, the more muscle you have, the more fat you burn, and many of us are always interested in burning fat.
Many are not aware that one can easily create and enjoy decadent raw desserts like chocolate mousse or tasty pizza crackers. Many are amazed one can create great-tasting comfort foods without the use of meat, dairy, pasta, refined sugar, flour, etc. Although green leafy vegetables, fresh fruit and sprouts are important, we do crave a little variety in our diet, and why not have it be good for us and taste great, too? To learn more about the benefits of raw foods, view my website, myrawenergy.com. New classes and seminars coming soon.
Brenda Richter is a graduate of Living Light Culinary Arts Institute, where she received her certification as a Raw Culinary Arts associate chef and instructor. She’s passionate about sharing the living foods lifestyle with others, and teaches raw culinary arts classes in the Rockford area.
From the Sept. 1-7, 2010 issue